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Tomato sauce: queen of Emilian preserves<\/h3>\n
Of all these, tomato sauce is perhaps the most iconic<\/strong>. At the end of summer, between late August and early September, families gather to transform crates of ripe tomatoes into bottles of sauce that will last all year round.<\/strong> <\/p>\n The traditional steps:<\/p>\n \u2022 Washing and cutting fresh tomatoes;<\/p>\n \u2022 Cooking and straining (manually or mechanically);<\/p>\n \u2022 Filling sterilised glass bottles;<\/p>\n \u2022 Boiling for preservation (at least 40 minutes).<\/p>\n Emilian tomato sauce is recognisable for its thickness and sweetness<\/strong>, perfect for making rag\u00f9, simple sauces or soups. Every family has its own recipe and tricks: some add fresh basil<\/strong> directly to the bottles, others prefer to strain it twice, and others flavour it with a drizzle of extra virgin olive oil.<\/p>\n After the passata, pickles and preserves<\/strong> complete the Emilian pantry. Courgettes, aubergines, peppers, onions, mushrooms and artichokes are blanched in water and vinegar, left to dry and preserved in extra virgin olive oil, sometimes enriched with garlic, chilli pepper, rosemary or bay leaves.<\/p>\n Classic recipes:<\/p>\n \u2022 Emilian giardiniera: a sweet and sour mix of carrots, celery, onions, peppers and cauliflower;<\/p>\n \u2022 Aubergines in oil: cut into strips, with parsley and garlic.<\/p>\n \u2022 Porcini mushrooms in oil: an autumn delicacy, ideal with crostini or cheese;<\/p>\n \u2022 Chilli peppers stuffed with tuna and anchovies: for the more adventurous palate.<\/p>\nPickles and preserves: the Emilian autumn pantry<\/h3>\n